The Homesteading Handbook by Abigail Gehring

Author:Abigail Gehring
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2011-06-16T16:00:00+00:00

2 to 4 tablespoons sugar or honey (optional)

1 teaspoon unflavored gelatin (optional)— For a thick, firm yogurt, swell 1 teaspoon gelatin in a little milk for 5 minutes. Add this to the milk and nonfat dry milk mixture before cooking.

Supplies

Double boiler or regular saucepan—1 to 2 quarts in capacity larger than the volume of yogurt you wish to make.

Cooking or jelly thermometer—A thermometer that can clip to the side of the saucepan and remain in the milk works best. Accurate temperatures are critical for successful processing.

Mixing spoon

Yogurt containers—cups with lids or canning jars with lids.

Incubator—a yogurt-maker, oven, heating pad, or warm spot in your kitchen. To use your oven, place yogurt containers into deep pans of 110°F water. Water should come at least halfway up the containers. Set oven temperature at lowest point to maintain water temperature at 110°F. Monitor temperature throughout incubation, making adjustments as necessary.

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